Mission burrito

A Mission burrito is a type of burrito that first became popular during the 1960s in the Mission District of San Francisco, California. It is distinguished from other burritos by its large size and inclusion of rice and other ingredients. A key method to the burrito's construction is to steam the wheat flour tortilla to increase its flexibility prior to adding the other ingredients, although that is not a requirement and burritos may be grilled instead. It has been referred to as one of three major styles of burritos in the United States, following the earlier, simple burrito consisting of beans, rice, and meat. It precedes the California burrito, which was developed in the 1980s in San Diego and contains carne asada, cheese and French-fried potatoes. Many taquerías in the Mission and greater San Francisco Bay Area specialize in Mission burritos. It is typically a large flour tortilla that is wrapped and folded around a variety of ingredients, served in a piece of aluminum foil. A food critic for the San Francisco Chronicle counted hundreds of taquerias in the Bay Area, and noted that the question of which taqueria makes the best burrito can "encourage fierce loyalty and ferocious debate". New York–based writer Calvin Trillin said that the burrito in San Francisco "has been refined and embellished in much the same way that the pizza has been refined and embellished in Chicago". Since its commercial availability began in the 1960s, the style has spread widely throughout the United States and Canada. Long-time residents of the Mission District trace the origins of the Mission burrito back to the 1960s. The owners of "La Cumbre" Taqueria near Valencia and 16th have been credited as the first taqueria to sell this style of burrito. The creation of the style is credited to Raul and Micaela Duran who sold burritos from their meat market, which, in 1972, they converted into the La Cumbre Taqueria. They date the birth of the San Francisco burrito to September 29, 1969.

Source: Wikipedia